Panettone Bread Machine Recipes

Steps:

• Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

Steps:

• ** I prefer to mix my own from separate containers of candied cherries, citron, lemon and orange peel rather than use the premixed peel sold for friut cake as the individual fruit flavors remain more distinct this way.
• Add ingredients in bread machine pan in the order recommended by the manufacturer select white bread or sweet bread and push start; dough will look wet but that is normal for this bread, don't be tempted to add more flour.
• Note: I have found that candied fruit and nuts are rather resilient and don't break up easily.
• So I find little difference if the fruit and nuts are added at the beginning instead of waiting for the additives beep of the machine.
• You can wait if you wish but I tend in this recipe to throw it in with the rest of the ingredients.
• I like my bread less dense so the bread so that the flavor of the bread comes through and I can spread some butter on it.
• If you prefer a more dense fruity bread you can increase the fruit to a full cup.

Steps:

• Add all ingredients in order giving except the fruit.
• Add fruit in on the "add in" beep on "sweet bread" setting on "light crust".

Steps:

• Add all ingredients except the raisins in the order suggested by your bread machine manual and process on the basic cycle according to the manufacturer's directions.
• At the beeper (or at the end of the first kneeding in the Panasonic or National), add the raisins.
• For the candied orange zest use 4 medium sized oranges, 1 1/3 cup water and 1 1/3 cup sugar. Remove all the orange-colored skin (zest) from orange, finaly chop or dice the zest.
• In a small saucepan, combine water and sugar. Bring to boil over medium heat, swirling the pan until the sugar dissolves and the liquid is clear.
• Add the zest and boil for 5 minutes. Let the candied zest cool in the syrup and refrigeratein covered jar for up to 3 weeks. Before using , drain the zest, reserving syrup, which is called for in some recipes and is delicious over fruit and ice cream.